With only four ingredients, you can make this simple and tasty Cherry Tomato Sauce. When roasted with sweet cherry tomatoes, olive oil, garlic, and oregano create a flavorful and easy sauce recipe that can be used in a multitude of ways.
My obsession with roasting vegetables continues!
Technically considered a fruit, cherry tomatoes are one of the easiest plants to grow. If you have them growing in your backyard, you probably know that some varieties can actually produce hundreds of fruit.
As a result, you are probably wondering what to do with cherry tomatoes.
Although there is nothing better than enjoying that burst of raw fresh sweetness, there comes a time, usually towards the end of summer, where everyone is wondering how to preserve cherry tomatoes.
After all, there is only a certain amount that you can pop in your mouth or use as a topping for your focaccia!
One of my favorite ways is this simple DIY method of oven Dried Cherry Tomatoes. I already have a few kilos in my freezer. These will eventually find their way in this fregola salad -a favorite winter salad of mine!
Another way I love to preserve cherry tomatoes is by transforming them into a sauce.
This simple and tasty cherry tomato sauce is the result of roasting a few simple ingredients together.
Let me show you how it’s done!
How to make Tomato Sauce from Cherry Tomatoes
The first thing we need to do is to rinse two pounds of cherry tomatoes. With a tea towel, gently pat them dry.
Slice the cherry tomatoes in half and place them in a large mixing bowl.
Add the chopped garlic (4-6 cloves), oregano (4 tablespoons), olive oil (½ cup) and toss together. I will also add a pinch or two of red pepper flakes, but this is totally optional.
Please note that you can use both fresh or dry oregano in this recipe. As a general rule of thumb, replace 1 tablespoon of fresh oregano with 1 teaspoon of dried oregano.
Transfer to a parchment-lined rimmed baking sheet and spread the herb and olive oil coated cherry tomatoes in an even layer.
Make sure to get all of the liquid onto that baking pan.
Bake in a preheated oven (400-450° F) for up to 45 minutes or until the cherry tomatoes have softened and begin to caramelize.
Once the cherry tomatoes have cooled down, transfer to a bowl and with an immersion blender, process until smooth or until the desired consistency is achieved.
Congratulations! You have just made a flavorful and easy cherry tomato sauce.
As an alternative to pureeing the cherry tomatoes, you can leave them as they are, and use this “chunky” version in pasta and salads. They are just as tasty especially if you drizzle a little balsamic vinegar over the top!
Tips
- Extend the parchment paper over to the sides. The cherry tomatoes will release a lot of liquid so we do not want those cooking juices to escape.
- Use a large mixing bowl to toss all the ingredients together. This will ensure the cherry tomatoes are evenly coated with the olive oil and herbs.
- Place in a single layer to optimize roasting. Use a large pan if necessary
- Every oven heats a little differently. Keep an eye on them so they do not burn.
- Puree all the liquid. Be sure to include every last drop when pureeing the cherry tomatoes.
How many cups of sauce does this recipe make?
Roasting one kilo of cherry tomatoes (that’s approximately 2.2 pounds) will provide you with three cups of pureed tomato sauce.
Can I freeze this cherry tomato sauce?
Yes, simply divide the sauce using ice-cube trays. Once frozen, transfer the cubes in freezer bags. Or place a larger amount directly in freezer bags. Lay flat in the freezer and freeze.
What to do with frozen cherry tomatoes?
They are great to use as a flavor booster in soups and stews; they make a great pasta sauce or simply use as a topping for bruschetta, pizza or even grilled chicken.
What can I do with cherry tomatoes?
Cherry tomatoes are one of the most versatile ingredients you can have in your kitchen. You can easily prepare them for a snack, as part of a salad like this arugula or Italian potato salad. You can use them as a topping for focaccia bread or pesto pizza and they make a great addition to a grilled vegetable platter.
Recipe origins
Ever since I can remember, baked cherry tomatoes were always “a thing”. My mom would simply drizzle them with some olive oil and pop them in the oven with a few herbs. They were often served as a side dish with zucchini frittata or simply tossed in a salad.
Throughout my professional career as a dietitian, I was fortunate to work with so many colleagues that were so passionate about food. Needless to say, Monday morning conversations were mostly about what everyone did, specifically what they baked or cooked.
Following the suggestion of one of my colleagues, who, by the way is one of the best cooks I know, I began to make tomato sauce with cherry tomatoes.
Who knew that roasted cherry tomatoes made such a great sauce!
I hope you get a chance to enjoy this wonderful recipe!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this cherry tomato pasta sauce, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Cherry Tomato Sauce
Ingredients
- 2.2 pounds cherry tomatoes about 1 kilo
- 4-6 cloves garlic fresh, chopped
- 4 tablespoons oregano fresh, minced
- ½ cup olive oil extra virgin
- pinch red pepper flakes optional
- salt and pepper to taste
Instructions
- Preheat oven to 400-450° F.
- Line a large rimmed baking sheet with parchment paper.
- Rinse cherry tomatoes and pat dry with a tea towel.
- Slice cherry tomatoes in half and place in a large bowl.
- Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
- Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
- Bake in the oven for up to 45 minutes until they begin to soften and begin to caramelize.
- Can be used as is or use blender for a creamier version.
Video
Notes
- Extend the parchment paper over to the sides. The cherry tomatoes will release a lot of liquid so we do not want those cooking juices to escape.
- Use a large mixing bowl to toss all the ingredients together. This will ensure the cherry tomatoes are evenly coated with the olive oil and herbs.
- Place in a single layer to optimize roasting. Use a large pan if necessary
- Every oven heats a little differently. Keep an eye on them so they do not burn.
- Puree all the liquid. Be sure to include every last drop when pureeing the cherry tomatoes.
Nutrition
This post was originally published on September 14, 2018 and republished on June 1, 2019 with updated content and a video. Thanks for watching and sharing!
Marianne Wozniak
This use of the abundant cherry tomatoes is fabulous for pizza. I had been buying it pre-made, but now this one is my primo choice. I use lots of local fresh garlic and a mix of tomatoes: cherry/pear shapes, colors and varieties.
It freezes well and best of all I know why it tastes so good!
Maria
Thanks so much for sharing Marianne!
Christina
This is soooo delicious! I have my third batch in the oven right now. We love this so much that we want to grow even more cherry tomatoes next year just to have an abundance of this sauce.
Maria
Thanks so much Christina! It really is delicious and so versatile! This past weekend I used this cherry tomato sauce to garnish some grilled chicken, everyone loved it!
Thanks again for taking the time to comment, appreciate it.